2 medium leeks (white and light green parts), rinsed well and chopped
1 large red onion, quartered, thinly sliced
8-oz. pkg. shredded coleslaw cabbage
3 scallions (white and light green parts), thinly sliced
1 Tbs. poppy seeds
1 tsp. salt
1/2 tsp. freshly ground pepper
In large saucepan, bring 2 cups water to a boil over high heat. Stir in bulgur, cover, reduce heat to low and simmer gently until water is absorbed, about 15 minutes.
Meanwhile, in large skillet, heat oil over medium-high heat. Add leeks and onion and cook, stirring often, until softened, about 6 minutes.
Stir coleslaw cabbage and scallions into leek mixture and reduce heat to medium. Cover and cook until cabbage has wilted, about 5 minutes.
Fluff cooked bulgur with a fork, then add to onion-cabbage mixture along with poppy seeds, salt and pepper. Mix well and serve at once.
A zesty black bean salad is the perfect fast accompaniment. Drain and rinse a 16-oz. can of black beans, then toss with strips of green and/or red bell peppers, lots of chopped fresh parsley and a natural, low-fat vinaigrette. For added tangy flavor, top each serving of the bean salad with some feta cheese.
Serving Size4 to 6 Servings
Carbohydrate Content39 g
Cholesterol Content0 mg
Fat Content5 g
Fiber Content10 g
Protein Content6 g
Saturated Fat Content0 g
Sodium Content559 mg
Sugar Content0 g
Trans Fat Content0 g
Unsaturated Fat Content0 g
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